Paleo Soft Pretzel Knots
Satisfy your snack cravings with these Paleo Soft Pretzel Knots—a wholesome, grain-free twist on a classic favorite! Made with a blend of almond flour, coconut flour, and tapioca starch, these pretzels are delightfully soft, chewy, and perfectly golden. The dough is lightly sweetened with honey and gets its signature pretzel flavor from a quick dip in a baking soda bath. Finished with an egg wash and a sprinkle of kosher salt, these knots are perfect for serving as an appetizer, game-day snack, or alongside your favorite paleo-friendly dips. Ready in just 35 minutes, this recipe is gluten-free, dairy-free, and irresistibly delicious for health-conscious snackers. Whether you’re following a paleo lifestyle or simply looking to switch up your snack game, these pretzels are sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Tapioca starch
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 0.5 cup Coconut milk
- 0.5 teaspoon Sea salt
- 1 tablespoon Baking soda
- 4 cups Water
- 1 Egg yolk
- 1 tablespoon Kosher salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, and baking powder. Mix until well incorporated.
In a separate bowl, beat together eggs, honey, apple cider vinegar, and coconut milk until smooth.
Pour the wet ingredients into the dry mixture and stir until a dough forms.
Dust a surface with a little extra tapioca starch and transfer the dough. Knead lightly until it becomes smooth.
Divide the dough into 10 equal pieces. Roll each piece into a rope of about 8 inches long.
Tie each rope into a knot and place on the prepared baking sheet.
In a small saucepan, bring 4 cups of water to a simmer, then add baking soda. Be cautious as it may bubble up.
Carefully dip each pretzel knot into the baking soda solution for about 10 seconds and return them to the baking sheet.
Whisk the egg yolk with a splash of water and brush over each pretzel knot.
Sprinkle each knot with kosher salt.
Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown.
Remove from the oven and let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 186% | |
| Sodium | 7391 mg | 321% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 40.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 587 mg | 45% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
